Deck 16: Cereal Grains and Pastas

Question 1

Regarding food additives in grain products, _____ can be added to the dough before baking

A)the vitamins thiamin, riboflavin, and niacin
B)vitamin C
C)vitamins A, D, and E
D)all of the above answers are correct

Answer 1

C

Question 2

The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E

A)bran
B)germ
C)aleurone
D)chaff

Answer 2

B

Question 3

The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed For example, breakfast cereal may be

A)extruded.
B)flaked.
C)granulated.
D)shredded.
E)all of the above answers are correct

Answer 3

E

Question 4

Arborio rice is characteristically

A)known for its creamy texture.
B)a dry, long-grained rice.
C)known for being high in amylose.
D)low in amylopectin.

Question 5

The current market for breakfast cereals is over _____% ready-to-eat cereals

A)25
B)40
C)50
D)75
E)80

Question 6

Which of the following is not usually consumed, but sometimes processed into fiber supplements?

A)germ
B)husk
C)endosperm
D)bran
E)aleurone

Question 7

Cereal protein is

A)considered a complete protein.
B)considered incomplete because it is lacking adequate amounts of the amino acid methionine.
C)low in the essential amino acid lysine.
D)all of the above answers are correct
E)all of the above answers are incorrect

Question 8

The seeds of an annual, gluten-free grass, eaten as a cereal in Africa and Asia, are called

A)amaranth.
B)quinoa.
C)millet.
D)sorghum.
E)triticale.

Question 9

The endosperm makes up about _____ percent of the grain

A)68
B)75
C)83
D)92

Question 10

Which of the following grains is not part of the group that together account for 5 percent of the world's grain production?

A)basmati
B)millet
C)oats
D)rye e sorghum

Question 11

Which of the following nutrients is not lost (ie, is retained) during the refining process when milling grain?

A)starch
B)riboflavin (B2)
C)niacin (B3)
D)iron
E)folate

Question 12

Whole-grain products are a good source of

A)soluble and insoluble fibers.
B)phytochemicals.
C)lignans.
D)phytoestrogens.
E)all of the above answers are correct

Question 13

More _____ is now produced throughout the world than any other grain

A)barley
B)corn
C)rice
D)millet
E)wheat

Question 14

Which part of the caryopsis is also called the chaff?

A)bran
B)germ
C)husk
D)endosperm
E)aleurone

Question 15

Hard wheat has a higher _____ than soft wheat

A)carbohydrate content
B)lipid content
C)fiber content
D)protein content
E)mineral content

Question 16

_____ comprise the world's major food crops

A)Nuts
B)Grains
C)Seeds
D)Meat animals
E)Vegetables

Question 17

Which of the following is not among the 4 primary grains produced worldwide?

A)barley
B)corn
C)rice
D)oats

Question 18

Over _____ of the world's population, approximately, depends on rice as a staple food

A)one-fourth
B)one-half
C)two-thirds
D)three-fourths
E)eighty percent

Question 19

The _____ is about 145 percent of the grain by weight and is an excellent source of fiber and minerals

A)endosperm
B)bran
C)aleurone
D)husk
E)germ

Question 20

_____ is (are) made by granulating the endosperm of the wheat into a fine consistency

A)Grits
B)Farina
C)Couscous
D)Degermed cornmeal

Question 21

Proteins in cereal grains are high quality and complete

Question 22

_____ barley has had the hull and some of the bran removed from the grain in the process called pearling

A)Pot
B)Malt
C)Hulled d Flaked

Question 23

Which of the following rice selections is often used in food service establishments because the grains stay firm and separate?

A)white
B)converted
C)instant
D)brown

Question 24

The kernels for which of the following grains must be rinsed before cooking to remove the naturally bitter coating?

A)triticale
B)amaranth
C)quinoa
D)kamut

Question 25

The germ is the main source of fat in a cereal grain

Question 26

When cooking pasta, stickiness

A)is increased in water with an acidic pH.
B)is increased in water with an alkaline pH.
C)is decreased when using older pasta.
D)none of the above answers is correct

Question 27

The bran is not a good source of fiber and minerals

Question 28

Corn is native to the:

A)Americas.
B)Asian continent.
C)Australian continent.
D)European continent.
E)African continent.

Question 29

Less than 50% of the world's corn is grown in the United States

Question 30

When cooking grains in a pan, you should add the grain to cold water to achieve a fluffier product, or to boiling water to achieve a stickier product

Question 31

Which of the following explains why cereal grains expand upon cooking?

A)The carbohydrates leach out, leaving holes in the cereal that fill with water.
B)The starch molecules gel when they are heated.
C)The starch molecules gel when they are cooled.
D)The proteins and starches complex together when heated and swell.
E)The starch molecules gelatinize when heated in water, thus swelling the grain.

Question 32

Polished rice has the outer husks removed and this eliminates all the fiber and most of the B vitamins and iron

Question 33

The aleurone layer is present when grains are processed into white flour

Question 34

Oat bran has been linked to reductions in blood cholesterol

Question 35

Water-soluble vitamins can be applied to cereal by spraying them on before the cereal has been heated

Question 36

The cooking time of cereal grains is _____ when using a microwave

A)increased
B)decreased
C)not significantly altered

Question 37

The _____ in durum wheat flour gives pasta its elasticity and helps it maintain its shape during cooking

A)carbohydrate
B)starch
C)protein
D)fat
E)carotenoids

Question 38

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are often added to cereals to act as preservatives

Question 39

The endosperm in which of the following corns is enlarged because it was soaked in lye and then dried during processing?

A)dent
B)flint
C)hominy d pod
E)cornmeal

Question 40

_____ is one of the smallest cereal grains and contains very little gluten

A)Millet
B)Sorghum
C)Rye
D)Buckwheat

Question 41

What is the history of rice? How is it classified? Describe the similarities and differences among the many forms of rice Provide specific uses for each type

Question 42

Definition choices:
a.the largest portion of the grain, containing all of the starch
b.the smallest portion of the grain, and the embryo for a future plant
c.the hard outer covering just under the husk that protects the grain's soft endosperm
d.the seeds of the grass family Gramineae
e.the rough outer covering protecting the grain
endosperm

Question 43

Undercooked pasta is identified by a white core of stiff, ungelatinized starch in the center

Question 44

Definition choices:
a.the largest portion of the grain, containing all of the starch
b.the smallest portion of the grain, and the embryo for a future plant
c.the hard outer covering just under the husk that protects the grain's soft endosperm
d.the seeds of the grass family Gramineae
e.the rough outer covering protecting the grain
bran

Question 45

Cooking grains a more acidic environment causes them to cook at a faster rate

Question 46

Here are three questions that your friend wants you to answer Use your food science knowledge and show off how much you know How do food companies create the many different shapes for their cereals? How does cornmeal become a corn chip? Why don't some popcorn kernels pop?

Question 47

During the preparation of cereal grain products (ie, those which are heated), why do they swell and to what extent? Include the pasta products in your explanation

Question 48

Explain why cereal grains are called "the staff of life" In your answer, include both the nutritional and the cultural/functional elements that are pertinent to this food group

Question 49

Discuss the structure of cereal grains including the husk, bran, endosperm, and germ Define whole grain What additives are sometimes added to grain products?

Question 50

Describe the nutrient contents of cooked and uncooked cereal, grain, and pasta products including calories, carbohydrate, protein, fat, vitamins, minerals, and both soluble and insoluble fiber

Question 51

The development of pasta is attributed to the Italians

Question 52

The two least important factors in the preparation of grains are the amount of water used and the exposure to heat

Question 53

Definition choices:
a.the largest portion of the grain, containing all of the starch
b.the smallest portion of the grain, and the embryo for a future plant
c.the hard outer covering just under the husk that protects the grain's soft endosperm
d.the seeds of the grass family Gramineae
e.the rough outer covering protecting the grain
cereal

Question 54

Definition choices:
a.the largest portion of the grain, containing all of the starch
b.the smallest portion of the grain, and the embryo for a future plant
c.the hard outer covering just under the husk that protects the grain's soft endosperm
d.the seeds of the grass family Gramineae
e.the rough outer covering protecting the grain
husk

Question 55

Asian noodles rarely contain semolina flour

Question 56

What characteristics do you keep in mind when selecting pastas? Give guidelines for preparing al dente pasta, including doneness, water, nutrition, etc How should dried, fresh, and cooked pasta be stored?

Question 57

Definition choices:
a.the largest portion of the grain, containing all of the starch
b.the smallest portion of the grain, and the embryo for a future plant
c.the hard outer covering just under the husk that protects the grain's soft endosperm
d.the seeds of the grass family Gramineae
e.the rough outer covering protecting the grain
germ

Question 58

What are the classifications of wheat? Discuss the many forms of wheat including wheat berries, rolled wheat, cracked wheat, bulgur, farina, wheat germ, and wheat bran

Question 59

How should cereal grains be stored for dry, refrigerated, and frozen storage?